8种智利南部传统蔬菜蛋白质、脂肪、粗纤维的测定
智利南部传统蔬菜作为天然成分潜在来源的营养价值评估Assessment of the Nutritional Value of Traditional Vegetables from Southern Chile as Potential Sources of Natural Ingredients豌豆、玉米、胡萝卜、韭菜、菠菜、甜菜、香菜、欧芹Eight vegetables were selected for the study namely pea (Pisum sativum), corn (Zea mays), carrot (Daucus carota), leek (Allium ampeloprasum), spinach (Spinacia oleracea), chard (Beta vulgaricus var. cicla), coriander (Coriandrum sativum) and parsley(Petroselinum crispum).蛋白质使用格哈特DUMATHERM® N PRO杜马斯定氮仪检测,蛋白质系数6.25The protein content was determined by Dumas method (DUMATHERM® N PRO analyser,Königswinter, Germany) using a conversion factor of 6.25. The oil content was determined according to the AOAC ofcial method 945.18. The crude fbre was measured using the gravimetric method according to the AOAC ofcial method 978.10.